This blackberry cheesecake ice cream recipe is one of my favorite ice cream desserts for Fourth of July or all summer long! This blackberry ice cream is made with a creamy no-churn cheesecake ice cream base, sweet blackberry compote, and a buttery Biscoff swirl!
1 cup blackberries, 1 teaspoon corn starch, ½ teaspoon lemon juice, ¼ cup granulated sugar
Bring to a boil on medium-high, and then reduce heat and simmer, stirring frequently, until thickened, about 10 minutes. Set aside to cool completely.
Prepare Biscoff Swirl
Crush Biscoff cookies in a gallon plastic bag with a rolling pin, or in a food processor.
5 oz Biscoff® cookies
Combine with butter and brown sugar and mix well. Set aside.
2 tablespoon brown sugar, 3 tablespoon salted butter
Cheesecake Ice Cream Base
In a large bowl using a hand mixer, or with the whisk attachment of a stand mixer, beat cream cheese until smooth and creamy.
8 oz cream cheese
Mix in condensed milk, vanilla, lemon zest, and lemon juice, beating until smooth after each addition.
1 14-oz. can sweetened condensed milk, 1 teaspoon lemon zest, 2 teaspoon pure vanilla extract, 2 teaspoon lemon juice
In a separate bowl, beat heavy cream until soft peaks form. Gently fold into cream cheese/condensed milk mixture, being sure to keep it light and fluffy.
2 cups heavy cream
Spoon ½ of ice cream base into a 9x5” loaf pan. Top with ½ of the blackberry filling and swirl with a knife. Top with ½ of biscoff crust.
Repeat two more times until all of ice cream is layered.
Freeze for at least 6 hours or overnight. Allow to sit at room temperature for 5 minutes to soften slightly before serving.
Notes
Heavy Cream: Be sure to use heavy whipping cream containing at least 35% fat.Storage: This ice cream can keep fresh up to a month in the freezer, well wrapped.Adapted from this Cupcakes and Kale Chips recipe!